Brewing process of sweet sparkling apple wine

Abstract

The invention relates to a brewing process of sweet sparkling apple wine. The process comprises the following steps: (1) soft-pressing juice taking by an extrusion method; (2) juice clarification; (3)low-temperature concentration and separation; (4) temperature-controlled fermentation; (5) pressure-maintaining low-temperature fermentation; (6) sugar-maintaining termination fermentation; and (7) clarification filtering treatment. The physicochemical indexes are as follows: the alcoholic strength is 11.5-12.0 (v / v)%, the reducing sugar content is greater than or equal to 95.0 g / L, the total acidity is 8.0-9.0 g / L, the free SO2 content is less than or equal to 50mg / L, the total SO2 content is less than or equal to 150mg / L, the volatile acid content is less than or equal to 0.8 g / L, and the pressure is 0.25-0.35 MPa. The process has the advantages that the juice is extracted through soft pressing, so that the influence of bitter substances on the aroma, taste and quality of the juice is reduced; the aroma and sugar of the fruit juice are concentrated through a low-temperature concentration technology; and through low-temperature pressure-maintaining fermentation and sugar-maintainingtermination fermentation, the finished wine is beautiful and light golden yellow. The finished wine is clear and transparent, bubbles are lasting and fine, and the finished wine has typical apple aroma and nectar aroma, strong fruity aroma, elegant and pure wine aroma, mellow and mellow taste, fullness, coordination, complexity, balance, and fragrant, fresh and lasting aftertaste.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to fruit wine brewing technology, in particular to a sweet sparkling apple wine brewing technology. Background technique [0002] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol, and contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. So adding some active yeast is an ideal way to quickly brew fruit wine. [0003] Fermented cider is also called hard cider in the United States, and cider in Britain, France, Australia and other countries. According to th...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, dry sparkling cider is usually produced, and the fermentation ends naturally. There is also the production of sparkling fruit wine with low sweetness and low alcohol content, but there is no report on the production of sparkling fruit wine with high sweetness

The aroma and taste of high-sweet sparkling fruit wine is more delicate and complex. The foaming reduces the sweetness of liqueur and increases the intensity of aroma. Prevent re-fermentation and other problems during the process, the process is difficult, and the process parameter control requirements are high

In addition, the sparkling cider on the market has a single taste and nutritional content, which cannot meet the market demand of consumers for multi-taste and multi-nutritional fruit wine.